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Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

  • Author: Adeline
  • Total Time: 33 minutes
  • Yield: Serves approximately 6 people 1x

Description

Discover the vibrant Roasted Butternut Squash Salad, a delightful medley of warm, roasted squash, fresh greens, crunchy walnuts, and juicy pomegranate arils. This salad is perfect for any occasion, whether served as a light lunch or a colorful side dish at gatherings. The tangy pomegranate dressing adds a sweet yet zesty kick that beautifully complements the earthy flavors of the squash. Packed with nutrients and bursting with flavor, this seasonal salad is sure to impress your family and friends while providing a healthy boost to your meals.

Ingredients

Scale
  • 1 pound butternut squash, peeled and sliced into half moons or diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • salt and freshly ground black pepper, to taste
  • 6 cups mixed greens
  • 2 cups baby arugula
  • 2 cups fresh pomegranate arils
  • Β½ cup pepitas
  • Β½ cup walnut pieces
  • 4 ounces goat cheese or feta cheese (or vegan alternative), crumbled
  • ΒΌ cup extra virgin olive oil for dressing
  • ΒΌ cup pomegranate juice for dressing
  • 1 to 2 tablespoons apple cider vinegar for dressing
  • 1 teaspoon dijon mustard for dressing
  • Β½ tablespoon honey for dressing, or to taste
  • salt and freshly ground black pepper for dressing, to taste

Instructions

  1. Preheat your oven to 425˚F.
  2. Line a baking sheet with foil for easy cleanup.
  3. Transfer diced butternut squash to the baking sheet and drizzle with olive oil and maple syrup. Season with salt and pepper, then toss to combine.
  4. Roast in the preheated oven for about 15 to 18 minutes or until tender.
  5. While the squash roasts, arrange mixed greens and arugula on a large salad plate or bowl. Add pomegranate arils, pepitas, and walnuts on top.
  6. In a jar or mixing bowl, combine olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper. Shake or whisk until well combined.
  7. Pour the prepared dressing over the assembled greens and gently toss to coat.
  8. Once roasted, remove butternut squash from the oven and add it to your salad mix. Toss gently again.
  9. Top your salad with crumbled goat cheese, and adjust seasoning if necessary before serving.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (about 300g)
  • Calories: 290
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 6g
  • Cholesterol: 10mg

Keywords: For extra protein, consider adding grilled chicken or turkey. Customize with added ingredients like cranberries or different nuts for varied textures. Store leftovers in an airtight container for up to three days without dressing.

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Find it online: https://worldbestrecipes.com/roasted-butternut-squash-salad/